3 Recipes to Boost Libido ( IHC Weight loss Maintenance only)

couple cooking

Garlic Skillet Steak and Onions

Serves 4 –  Ingredients


  • 1 pound boneless beef round steak, trimmed of visible fat
  • 1/2 teaspoon freshly ground black pepper, to taste
  • Olive oil
  • 1 large red onion, thinly sliced
  • 3 cloves garlic, pressed
  • 1/4 cup Leanne’s Easy Balsamic Vinaigrette Dressing (*see recipe below)
  • 4 cups broccoli florets, steamed
  • 2 tablespoons shaved Parmesan cheese



  1. Season beef with pepper. In a large skillet with a tight-fitting lid, heat a little olive oil over medium heat.
  2. Add steak and brown for 4 to 6 minutes per side or until the desired level of doneness is achieved. Remove from skillet to a cutting board and cover to keep warm. Add onion, garlic, and vinaigrette to skillet; stir.
  3. Cover and simmer on low heat for 5 to 6 minutes, stirring occasionally, until onions are tender.
  4. Meanwhile, steam broccoli. Cut steak across the grain (diagonally); top with onions. Serve with cheese sprinkled broccoli and enjoy!
  5. *Leanne’s Easy Balsamic Vinaigrette Dressing – Combine 3 parts extra virgin olive oil with 1 part gluten free balsamic vinegar and 1 clove garlic, pressed.


Per Serving: 207 Calories; 6g Fat; 28g Protein; 9g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol;



Shrimp and Avocado Salad

Serves 4-Ingredients


  • 4 tablespoons orange juice
  • 2 tablespoons gluten-free white wine vinegar
  • 1 1/4 tablespoons chopped fresh chives
  • 3/4 teaspoon grated orange peel
  • 1 tablespoon olive oil
  • 7 ounces pearl onions
  • 2 pounds large shrimp peeled and deveined
  • Sea salt and freshly ground black pepper, to taste
  • 1 teaspoon paprika
  • 8 cups mixed salad greens
  • 1 cup avocado, cut into 3/4-inch cubes



  1. For dressing: In a small bowl, whisk together first 4 ingredients (orange juice through orange peel); blend well. Slowly whisk in olive oil; set aside
  2. For the salad: Bring a small saucepan of water to a boil; add pearl onions and boil for 3 minutes; drain and cool slightly then peel, leaving root ends intact.
  3. Preheat oven to 375 degrees. Place onions on one baking sheet and shrimp on another baking sheet. Drizzle onions and shrimp with a little olive oil (you don’t need much) then sprinkle with salt and pepper. Sprinkle shrimp on both sides with paprika. Roast onions until cooked through, about 10 minutes, stirring once. Roast shrimp until cooked through, about 5 minutes total, turning once.
  4. Place onion in a very large bowl; add shrimp, salad greens, and avocado; toss with enough dressing to coat and season to taste with salt and pepper. Arrange evenly on dinner plates or salad bowls.


Per Serving: 429 Calories; 14g Fat; 52g Protein; 26g Carbohydrate; 6g Dietary Fiber; 345mg Cholesterol;


537mg Sodium. Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other



White Wine Chicken and Asparagus

Serves 4 – Ingredients

  • 4 (4-oz.) boneless skinless chicken breast halves
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 cup gluten-free flour (such as arrowroot flour, coconut flour, rice flour)
  • 1/2 cup gluten-free dry white wine
  • 1/2 cup gluten-free low sodium chicken broth (watch for sodium and MSG)
  • 2 cloves garlic, pressed
  • 1 pound asparagus, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • ¼ Cup White wine


  1. Place chicken breast halves in a large zipper-topped plastic bag and pound to 1/4 inch thick (I like to use my rolling pin); salt and pepper to taste.


  1. Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Sprinkle the flour in a shallow plate or dish; dredge chicken thru the flour, place it in the skillet and cook for 3 to 5 minutes per side, or until no longer pink in the center; remove from skillet and keep warm.


  1. In the same skillet, add the wine, broth, and garlic; bring to a boil, scraping up all of the browned bits from the bottom of the pan, and cook for 2 minutes. Add asparagus; cover and cook for 3 minutes, or until asparagus is tender-crisp.


  1. Remove skillet from heat; stir in parsley and lemon juice. Serve chicken with asparagus and sauce.


Per Serving: 277 Calories; 7g Fat; 31g Protein; 16g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; for those concerned about the alcohol it will cook off when preparing

Office Hours

9:00AM - 5:00PM
1:00PM - 6:00PM
9:00AM - 5:00PM
9:00AM - 12:00PM
9:00AM - 3:00PM
10:00 AM-2:00 PM
IHC Logo for 2021

3510 Remson Suite 101-A
Charlottesville, VA 22901
[email protected]

Scroll to Top